Andrew Weissman has big plans for old Liberty Bar spot

Boehler's, which currently occupies the old Liberty Bar, will remain open until Andrew Weissman is closed. (Robin Johnson/ special to the San Antonio Express-News)

Fans of chef Andrew Weissman will be happy to know he’s working on a new restaurant in a not-so-new spot.

Weissman, who admits to having a restaurant-opening bug, will close on the property at 328 E. Josephine St., which currently houses Boehler’s and was formerly Liberty Bar. Boehler’s will remain open until they parties close on the deal. Weissman hopes to open his newest endeavor, Minnie’s Tavern, by late January or early February.

“I’ve always been in awe of the space, I love the way it feels,” Weissman said.

The concept for the restaurant will be what Weissman calls low-fuss and casual. The menu will feature items such as steak and frites, salads (such as a frise lardon salad) and desserts; the limited menu will be paired with brews and vinos from a wine and beer-0n-tap program Weissman hopes to introduce in the restaurant’s bar.

“I love creating new concepts. (Opening restaurants) has always been about creating places for selfish reasons … where I want to go with my wife and kids or where I see a deficit in town,” Weissman said. He also owns Il Sogno and the Sandbar at Pearl.

“It’s straight forward, kind of brasserie, but not really,” Weissman said. “I don’t want people to think they can come in and get oysters on the half-shell and onion soup.”

The building, known for its quirky slant, is coupled with a smaller structure in the back, which Weissman hopes to turn into the Rye House. There, cocktail aficionados will find mixed drinks paired with a European cheese and cured meats.

For those anxiously waiting the opening of the Luxury, Weissman’s cargo-containers-turned-restaurant spot off Jones Avenue, the chef says he’s closer than ever to opening. He had previously planned to open the Luxury in November 2010, according to Express-News files.

“I was tripped up on so many different things, but the great thing about the process taking so long is that every thing is paid for, and everything’s been thought out by little bits and pieces,” Weissman said.